Baked Salmon Fillet


250g Tatua Crème Fraiche

1 tablespoon lemon zest

1 tablespoon chopped dill

4 portions salmon fillet

3 slices bread

1 clove garlic, chopped

Small bunch chopped herbs – dill, rosemary, parsley, etc

¼ cup pine nuts

½ teaspoon celery salt

2 tablespoons olive oil


  1. Combine the Crème Fraiche, lemon zest and chopped dill.
  2. Arrange the salmon on a lined baking tray.
  3. In the food processor combine the torn bread.
  4. Add the garlic, herbs, pine nuts, and celery salt - pulse until fine crumbs.
  5. Add the oil slowly with motor running until crumbs are moist.
  6. Spread a generous layer of Crème Fraiche mixture over the salmon.
  7. Top with the pine nut crumbs. Bake at 180°C for 10-12 minutes.
  8. Serve with summer greens and lemon wedges.
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